Easy Stuffed Bell Peppers Casserole-No Stuffing Peppers Here!

easy stuffed bell peppers recipe for easy stuffed bell peppers casserole

Who Has Time To Stuff Peppers? Not Me! Try Easy Stuffed Bell Peppers Casserole

This easy stuffed bell peppers recipe will win you over!  I don’t have time to stuff bell peppers.  I turned my favorite recipe into a Stuffed Bell Peppers Casserole.  Talk about good! This Stuffed Bell Pepper Bake recipe is from Eating Well To Fight Arthritis cookbook.  There’s an Anti-Inflammatory Chapter with recipes loaded with Vitamin C.  Did you know bell peppers are a great source of Vitamin C and red peppers have the most Vitamin C.  I use ground sirloin in the recipe and it is the leanest cut of meat.  I said easy and instant rice keeps the recipe quick cooking.  Take advantage of buying prechopped peppers and your job is done.



Take Advantage of Convenience Ingredients for Easy Stuffed Bell Peppers recipe

I believe in time savers in the kitchen and I take advantage of precut ingredinets.  Ok, I admit coring a bell pepper is a pain and I buy strips of assorted peppers for a short cut.  A variety of colored bell peppers makes a difference and I think they add more flavor and pizzaz. With instant rice, prechopped peppers, this easy Stuffed Bell Peppers Casserole whips up quickly.

Stuffed Pepper Bake from Eating Well To Fight Arthritis

Who has time to stuff peppers? All the components and essence of a stuffed pepper combined in a simple, colorful, delectable dish.

Makes 8 (1-cup) servingseasy stuffed bell peppers casserole

1 pound ground sirloin
1/2 cup chopped onion
1 1/2 cups chopped red, green and yellow peppers
1 teaspoon minced garlic
Salt and pepper to taste
1 (14 1/2-ounce) can fired-roasted diced tomatoes
1 1/2 cups instant rice, uncooked (try brown rice)
1 tablespoon Worcestershire sauce
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 1/3 cups shredded reduced-fat sharp Cheddar cheese, divided
1 (15-ounce) can tomato sauce

1. Preheat oven 375°F. Coat 13x9x2-inch baking dish with nonstick cooking spray.
2. In large nonstick skillet, cook meat, onion, peppers and garlic 7-10 minutes or until meat browned. Drain excess fat and  season to taste. Stir in tomatoes, uncooked rice, Worcestershire sauce, basil and oregano.
3. Remove from heat, add 2/3 cup cheese, stirring to combine. Transfer to prepared dish. Spread with tomato sauce. Bake 20-25 minutes, uncovered, or until rice cooked. Sprinkle with remaining cheese and return to oven 5 minutes or until cheese melted.

Terrific Tidbit: Use no-salt tomato sauce to lower sodium.

Nutrition Nugget: Move over orange juice.  1 cup of bell pepper provides 200% of your daily recommendation of vitamin C.

Nutritional info per serving:
Calories 230, Calories from Fat 27%, Fat 7g, Saturated Fat 3g, Cholesterol 42mg, Sodium 632mg, Carbohydrates 21g, Dietary Fiber 2g, Total Sugars 4g, Protein 20g, Dietary Exchanges: 1 starch, 1 vegetable, 2 1/2 lean meat



Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy healthy everday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
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